date:Mar 26, 2014
e of detection is especially high in seafood. As for vegetable produce, straw mushrooms and termite mushrooms are of special concern.
Praphon said that formaldehyde-laced produce can be identified if vegetables and other foodstuff dont dry out or become shriveled after being put on display without the addition of moisture. With meat, identification can be made if the meat does not dry out after being put in the sun, a food preparation practice in some areas. He added that consumers should alway